Baked Zucchini Sticks

 

Baked Zucchini Sticks Recipe [Delicious Food Adventures]

Video taken from the channel: Delicious Food Adventures


 

How to Make Baked Zucchini Fries | Baked Recipes | Allrecipes.com

Video taken from the channel: Allrecipes


 

ZUCCHINI FRIES | gluten-free, low-carb, keto

Video taken from the channel: Downshiftology


 

Baked Panko Parmesan Crusted Zucchini Fries Everyday Food with Sarah Carey

Video taken from the channel: Everyday Food


 

Baking ZUCCHINI | Oven Fried ZUCCHINI How to bake ZUCCHINI Recipe

Video taken from the channel: Foods101withDeronda


 

Low Fat Vegan No OIL Baked Zucchini Sticks

Video taken from the channel: Nini Girl Ⓥ


 

How to Make Baked Zucchini Fries

Video taken from the channel: The Cooking Foodie


Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Spray a dark baking sheet with cooking spray. Advertisement Step 2 Mix egg, water, and pepper together in a bowl.

Combine bread crumbs, Parmesan cheese, parsley, garlic powder, and Step 3 Dip zucchini sticks in egg mixture, allowing. Baked Zucchini Sticks: Preheat the oven to 425°F. Spray 2 large baking sheets with cooking spray and set aside. Cut each zucchini into 16 equal size sticks about 3-inches long and 1/2-inch thick. In a small bowl, beat the egg whites and season with salt and pepper.

In. DIRECTIONS Preheat oven to 450 F. Spray large baking sheet with oil cooking spray. Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).

Toss zucchini. Instructions 1. Cut zucchini in sticks: first, cut them in half, then cut each half in half lengthwise, then each quarter in half 2. Beat eggs with a fork. Season with salt and pepper.

3. In a bowl, combine bread. Directions 1. Preheat oven to 450 degrees. 2. Spray large baking sheet with oil cooking spray. 3. Cut zucchini lengthwise ( 1 1/2 in thick) 4. Toss zucchini in a bowl with the olive oil.

5. Mix dry ingredients in a plastic bag. 6. Place zucchini in plastic bag and shake to coat. 7. Bake. Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs. Bake for about 20 minutes or until golden brown and crispy.

Serve with Ranch dressing or Marinara sauce. Coat each zucchini stick lightly with flour, followed by a dip in the egg wash and finally rolled lightly in the panko mixture. Place each zucchini stick on the parchment-lined baking sheet or air fryer basket.

Continue this process for all of the zucchini sticks. For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Ingredients.

2 lbs. zucchini (about 6 small or 4 medium), sliced into 1/2-inch thick rounds. 2 Tbsp olive oil. 2 garlic cloves, finely minced (2 tsp) 1 1/2 tsp Italian seasoning. 1/2 cup grated parmesan cheese. Salt and freshly ground black pepper.

2 Tbsp finely chopped fresh parsley. Beat egg and milk in a shallow bowl. Dip each piece of zucchini in egg mixture then bread crumb mixture. Repeat until all of the sticks are coated; place them. Dredge sticks a few at a time in the egg, then roll in the crumb mixture.

Place the sticks on the prepared baking sheet. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp. Serve immediately, with sweet onion dip.

List of related literature:

Lay zucchini, cut side down, on hot baking sheet and roast until slightly softened and skins are wrinkled, 10 to 12 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Lay down enough squash and zucchini slices to fill the pan and cook for 3 to 4 minutes, until browned and turning translucent.

“My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX” by Luca Manfé, Gordon Ramsay, Joe Bastianich
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX
by Luca Manfé, Gordon Ramsay, Joe Bastianich
ABRAMS (Ignition), 2014

Toss zucchini with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper, then spread in single layer on aluminum foil–lined rimmed baking sheet.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Toss zucchini with remaining 1 tablespoon oil, season with salt and pepper, and spread evenly onto prepared baking sheet.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Bake just until the zucchini slices start to brown around the edges, about 25 minutes.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Spread the zucchini out on a cookie sheet and bake for 5 to 6 minutes to soften.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Place on a rimmed baking sheet and bake for 6 minutes or until the fish is flaky and the zucchini is crisp-tender.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Place half of breaded eggplant on each baking sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Arrange zucchini slices on large cookie sheet and bake, turning once, until tender, about 12 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Preheat the oven to 400°F. Toss the squash, rutabaga, and fennel with 1½ tablespoons of the olive oil, 1 teaspoon of the kosher salt, and ½ teaspoon of the pepper on a rimmed baking sheet.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • I LOVE your channel! So, here’s a tip. Add some bajri (chickpea flour) to the almond milk to make a batter. You can then leave out the “flour” step, the batter will adhere to the zucchini. Pat the zucchini with a tea towel (or paper) before this step. Such a great way to make zucchini!

  • I just stumbled across your video. I think this is a great recipe and I’m going to try this sometime this week. Thank you for posting this.

  • You have every right to be proud of your zucchini, they are beautiful specimens. You must be one heck of a gardner. Maybe you could make a video showing how to grow zucchini.

  • Love this… I ve made your shrimp chipotle peppers recipe and it was a hit in my house��, Wow thank you. I will make zucchini tonight as I love zucchini and is my go to vegetable and don’t have enough recipes for it.

  • OMG SARAH I MADE THESE TONIGHT, AND OMG THEY ARE AMAZING, I’VE NEVER BAKED OR EATEN ZUCCHINI IN SUCH A UNIQUE WAY BEFORE. THEY ARE SO FRICKEN DELICIOUS, AND SO CHEAP AND EASY TO MAKE. THANK YOU FOR SHARING SARAH, I LOVE ALL YOUR VIDS.

  • Salt the zucchini wedges and rest them to let the moisture out. Drain before use.
    Don’t add more salt in the coating.
    Add cornflour to the coating and it will be crispier.
    I hope that helps. This was delicious ��

  • hmmmm… Ill just mention that eggs, and cheese are not healthy… But than again it is a KETO recipe… Another version of low carb that will fade away… Thank you for the good presentation though and it gives me some ideas.

  • I made these but mine mostly stuck to the silicone mat so ended up a bit of a mess! I think I should have let them drain for a while on the paper towel when I cut them.The process of one hand in each bowel worked well though and will remember that for other similar recipes.